Honey-glazed pork tenderloin, Cochinita pibil

"Like most of the skewered meats, it wore a golden crust and offered two different tastes: the gauchos will either shave a slice off the lacquered outer skin or offer a chunk of the juicier, redder tenderloin core."

- Raphael Kadushin

Cochinita pibil

La Mestiza

"Achiote-marinated pork slowly cooked with citrus juices, wrapped in a banana leaf and served with pickled red onions. The aromatic and tender pork played nicely against the citrus and onion flavors."